Healthy Zucchini Cake (Gluten Free, Paleo)

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I do not squeeze out the moisture from the zucchini - it's necessary for this recipe. Egg substitutes don't usually work well with coconut flour recipes.

subheading: Cake:

½ cup coconut flour ( 56g)

¼ cup tapioca flour ( 32g)

1 tsp cinnamon

½ tsp baking soda

pinch of salt

1 cup shredded zucchini, lightly packed ( 130g)

3 large eggs

2 Tbsp maple syrup

2 Tbsp melted coconut oil

1 tsp apple cider vinegar

1 tsp vanilla extract

¼ cup warm water

subheading: Frosting:

½ cup coconut cream (just the cream from a can of full fat coconut milk)

subheading: Toppings (optional):

cinnamon

Directions at bakeitpaleo.com

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